RAVIOLI WITH ROASTED RED PEPPER SAUCE


1 Tbsp. olive oil
1 c. chopped onion
1 tsp. minched garlic in water
1 c. chicken broth or bouillon
1 Tbsp. plus 1 tsp. sugar
1 Tbsp. plus 1 tsp. red wine vinegar
3 tsp. dried basil
12-16 oz. jar roasted red peppers, drained
2 bags (24 oz.) frozen cheese ravioli*
1/2 c. fresh-grated Parmesan cheese


Heat the oil in a large nonstick skillet over medium-high heat. Saute onion and garlic for about 3 minutes. Place in a food processor or blender with the broth, sugar, vinegar, basil and peppers. Process until smooth.

Return the sauce to the skillet, and cook over medium-high heat until thoroughly heated. Cook ravioli according to manufacturer's directions. Drain well.

Place desired amount of ravioli on each serving plate, and spoon on sauce. Sprinkle with Parmesan and serve immediately.


*Adjust the amount of ravioli to fit your family!

-SIDE DISH-

EASY CAESAR SALAD


1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper


Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.